Call me crazy, but I've always been a fan of that age-old classic, peanutbutter. It can be made in cookies, it can be cooked into sauces, but to tell the truth, I only like peanutbutter on a sandwich. There's something about that sticky, fragrant spread that I, and families across America, love.
Now, you can be dreadfully boring and have a plain peanutbutter sandwich. It tastes pretty good by itself with a glass of milk, and I have been known to prepare one on a lonely afternoon in the company of an empty fridge. But if you have ingredients galore, spice it up!
The basic principle of a peanutbutter sandwich is simple. Two slices of bread, peanutbutter, finished. But the nuances available may well boggle your mind!
Let's begin with my bread recommendation, and then work our way down into tips and tricks and sandwich-making techniques! (NOTE: This consists of my PERSONAL OPINONS on sandwiches. Viewer discretion IS advised).
Bread: Oh, I'm sure you know the favorites. "Wonder" Bread, its stale whitey whiteness containing little to no nutritional value, fiber absent in every way an absence is possible. "Wonder" Bread is certainly cheap, but if you want to make your sandwich taste more like a sandwich, and less like peanutbutter spread on styrofoam, there are an amazing number of bread options out there.
White Bread: "Wonder" Bread has been mentioned. Forgive my jibes-- I know many people love it. It is a little dry for my personal taste, so find a fancier white bread in your grocery aisle for a moister peanutbutter sandwich.
Wheat Bread: It's not only white bread that you have to beware of. Wheat bread can add a groovy flavor to your sandwich, but the cheap ones are just as dry as "Wonder" bread can be. Some wheat breads will have excellent textures, contributed by seeds and whole grains that they contain, but this is less popular with kids, so use it at your own discretion. I know I hated it when I was seven. But if you're making a sandwich for yourself, and you like grains, look for bread that says things like "Whole Grain" or "Seven-Grain." Those are generally hearty and delicious.
Others: Potato bread is a sort of white bread made with the water you get after boiling potatoes. It is very moist, but the flavor may conflict too strongly with the peanutbutter.
"Berry wheat" bread is very sweet, but if you have a sweet tooth goin' on, it may be a good one for you.
Cinnamon bread, raisin bread, bread with things in them. They're usually better on their own, but if you're looking for funky, give it a try.
And I know there have been times when bagels have made a scrumptious sandwich, but since they're a little tough, don't bother using it unless you haven't got any other bread.
English muffins are a no-go. They have a strong, imposing flavor, which doesn't lend itself well to such a thing as peanutbutter. Have your English muffins with butter and/or jam instead! Mmm.
Ciabattas are good, but a little tough and flavorful. I like eating them on their own more that as a sandwich bread.
Fancy bread like French baggettes, long skinny loafs, dinner rolls, sesame seed rolls, hamburger buns, and hotdog buns have all been used, but I personally reject them in the form of a peanutbutter sandwich.
Sourdough: NO. NO. AND NO. Sourdough is, as the name suggests, VERY SOUR. While homemade sourdoughs are not, you're going to be buying storebought, and storebought sourdoughs have additives which make them super-sour. If you want a sour peanutbutter sandwich, walk right on ahead. As for myself, I'll be sitting in a corner with my wheat bread.
There are a thousand more varieties of bread I could discuss, but I believe that covers the main ones.
On to fillings!
The most popular is, of course, JAM or JELLY.
My favorite is raspberry jam, preferably a tasty organic variety. A popular flavor among kids is grape jelly, which is really sweet. A really delicious kind to add is the rare and elusive cranberry jelly, but they don't sell it in stores, so you might have to make your own.
Honey of any and all kinds is delicious on a peanutbutter sandwich, or mixed into the peanutbutter itself. Add cinnamon for an exotic flavor.
Fruit is my favorite thing to put on a peanutbutter sandwich!
It depends on what you like, but I've gotten good results with thickly sliced bananas, thinly sliced green apples, and slices of soft, ripe pears. Just choose the fruit you like best! I would steer away from citrus; the flavor may be too acid.
I recently tried a peanutbutter sandwich with marshmallow creme. You can buy marshmallow creme by the jarful in the baking aisle, but the sandwich was really sweet, and the creme leaked out a little. It might be better with a tart fruit to set it off. For a even sweeter flavor, add chocolate chip, or chocolate syrup to be easier on the teeth.
You can also put regular marshmallows in, but you had better make them miniature marshmallows, unless you want to spend the time cutting up the jumbo sized variety!
Finally. There is one ingredient to a peanutbutter sandwich that I have heard tell of, but I have never been brave enough to try myself. Legends tell of great men falling because of this particular kind. I hear that slices of sweet or dill pickles are popular on sandwiches! Maybe you already enjoy this kind, but I have mixed emotions on the subject. Yes, I want to try that sandwich-- for the sake of cooking science and personal integrity! Is it delicious? You tell me! I'm not bold enough to go where some men have gone before. Too intense!
That's all I've got for ingredients. Mix and match! Keep your personal tastes in mind when choosing an ingredient, and don't go too crazy. Unless, of course, crazy is the way you roll!
A few things. Some sandwiches don't preserve as well as others, and other long periods of time will basically begin to decompose. So when you're making a packed lunch, think about just how long you plan to wait before eating. This should be emphasized when using bananas or other fruits, because they tend to brown and soften soon after preparation.
If you make a sandwich with ingredients, there are better ways to go than just piling it all on!
Fruit, bananas: Spread peanutbutter on both sides of the bread. That way, it won't slide out as easily!
Jelly: Jelly tends to soak into bread, so spread peanutbutter on both sides. You don't want any peanutbutter getting into your jelly jar, so use a separate spoon to put the jelly on the bread, and then use your peanutbutter knife to spread it thin.
Marshmallow creme: It's very feisty stuff, so spread peanutbutter on one side of the bread, creme on the other. Use separate utensils for different spreads.
Drizzle honey on in whatever way you please.
Triple-decker sandwiches for the super hungry! Just add a third slice of bread and peanutbutter! It's for the hungry people in your life.
And there you have my confused but adamant statement on peanutbutter, breads, and ingredients. I'm off to eat my squishy peanutbutter & banana sandwich! Should have followed my own advice.
Ciao,
Julianna
Thursday, March 5, 2009
Recipe Site Scrambled
www.recipescramble.com
Hey, everyone! (Everytwo)
I've been making some adjustments to the website. I changed the background into a subtle pattern. I think the grids make the website look more visually appealing.
Also, I've been fighting to align my banner and navigation bar. They're always off by bare pixel's worth of space!
Text has been modified and rewritten slightly. No new recipes are up, because I haven't gotten the opportunity to try them. :) Also, to those of you who sent in recipes for me to post, no, I haven't posted them. Namely because I haven't had any time to try them! It's going to be my policy not to post a recipe unless and until I try it first. So since it's Lent, things like cakes, cookies, and other sweet treats won't be attempted except on Sundays, and possibly not even then. But no fear! I'll be keeping a file full (ahem) of reminders so I don't forget when Easter rolls around.
Several new pages have been linked on the NavBar! Now, I was uncertain about these addition. I was afraid they would make the NavBar seem cluttered, or lengthy. So I've put them a space below the main NavBar, and I think that looks pretty good. And since I've gotten the buttons to work, things seem to be shaping up! What do you think?
I'd excuse myself from working on this website because of school, but amusingly enough, this IS part of school. www.recipescramble.com is a class project, which I hope to get an A on. So if you guys could lend me some feedback, it would be hugely appreciated!
Keep sending in recipes, keep blogging!
~Julianna
Hey, everyone! (Everytwo)
I've been making some adjustments to the website. I changed the background into a subtle pattern. I think the grids make the website look more visually appealing.
Also, I've been fighting to align my banner and navigation bar. They're always off by bare pixel's worth of space!
Text has been modified and rewritten slightly. No new recipes are up, because I haven't gotten the opportunity to try them. :) Also, to those of you who sent in recipes for me to post, no, I haven't posted them. Namely because I haven't had any time to try them! It's going to be my policy not to post a recipe unless and until I try it first. So since it's Lent, things like cakes, cookies, and other sweet treats won't be attempted except on Sundays, and possibly not even then. But no fear! I'll be keeping a file full (ahem) of reminders so I don't forget when Easter rolls around.
Several new pages have been linked on the NavBar! Now, I was uncertain about these addition. I was afraid they would make the NavBar seem cluttered, or lengthy. So I've put them a space below the main NavBar, and I think that looks pretty good. And since I've gotten the buttons to work, things seem to be shaping up! What do you think?
I'd excuse myself from working on this website because of school, but amusingly enough, this IS part of school. www.recipescramble.com is a class project, which I hope to get an A on. So if you guys could lend me some feedback, it would be hugely appreciated!
Keep sending in recipes, keep blogging!
~Julianna
Monday, March 2, 2009
Homey Noodles!
I just finished a big bowl of chicken soup. It was delicious and hearty, but what made it special wasn't the spices, broth, or the way I cooked it. In fact, I did it quickly and without much thought at all! What was really wonderful was the batch of noodles I made from scratch- in as little as fifteen minutes!
Homemade noodles have been a favorite at my house for years, but mom doesn't like to make them. The clean-up can be a hassle when you're cooking for a whole family. But when you're making a little batch for yourself, it's no problem!
What you need:
Flour
1 Egg
Salt
Pot for boiling
Rolling pin
Knife
Bread board
Wooden spoon
Mixing bowl
Colander/Strainer
Here's what you do!
Fill the pot up with water and let it heat up!
Put one egg into the mixing bowl, with just a little bit of salt. Add flour until it gets really thick, turns into a dough, and then stops being sticky. Knead it until it's all mixed through. Flour up your rolling pin and breadboard, and roll it out as thin or as thick as you like. Fatter noodles are delicious! Cut it up into strips with the knife, or maybe fun shapes.
You can use them right away, or let them dry out for a while. I usually use them right away, being the hungry college student that I am.
When the water is boiling, put the noodles in the pot! They'll puff up, come to the surface, and the color will lighten when they're done.
Drain them in the colander, put them in your soup!
That's it! It's so easy, and it tastes so good. The texture will be really different from storebought noodles, but I like them twice as much. They're best in soups, but good as a side. You can add spices of your choice to make them match your meal, and they're bland but tasty eaten plain.
Cook up some noodles now! For less confusing instructions, try http://www.cooks.com/rec/view/0,1750,150189-249197,00.html
I'm gone!
~Julianna
Homemade noodles have been a favorite at my house for years, but mom doesn't like to make them. The clean-up can be a hassle when you're cooking for a whole family. But when you're making a little batch for yourself, it's no problem!
What you need:
Flour
1 Egg
Salt
Pot for boiling
Rolling pin
Knife
Bread board
Wooden spoon
Mixing bowl
Colander/Strainer
Here's what you do!
Fill the pot up with water and let it heat up!
Put one egg into the mixing bowl, with just a little bit of salt. Add flour until it gets really thick, turns into a dough, and then stops being sticky. Knead it until it's all mixed through. Flour up your rolling pin and breadboard, and roll it out as thin or as thick as you like. Fatter noodles are delicious! Cut it up into strips with the knife, or maybe fun shapes.
You can use them right away, or let them dry out for a while. I usually use them right away, being the hungry college student that I am.
When the water is boiling, put the noodles in the pot! They'll puff up, come to the surface, and the color will lighten when they're done.
Drain them in the colander, put them in your soup!
That's it! It's so easy, and it tastes so good. The texture will be really different from storebought noodles, but I like them twice as much. They're best in soups, but good as a side. You can add spices of your choice to make them match your meal, and they're bland but tasty eaten plain.
Cook up some noodles now! For less confusing instructions, try http://www.cooks.com/rec/view/0,1750,150189-249197,00.html
I'm gone!
~Julianna
Details on Pickled Radish
Make sure you put them in a tightly sealed container! Otherwise they really stink up the fridge!
Don't neglect to stir them while the flavor is maturing, or some slices won't have as much flavor.
Don't neglect to stir them while the flavor is maturing, or some slices won't have as much flavor.
Sunday, March 1, 2009
The Beginning of the Beginning
Greetings, compatriots!
I am Julianna, ruler of Recipe Ranch, or www.recipescramble.com
Creating that particular website is a class project that I'm suffering through. It's been difficult, but thanks to the help of a wonderful person, I've finally managed to get it working properly.
It doesn't have much at the moment. Just a recipe for pancakes, a few interesting images. I managed to create a pretty sweet navigation bar. But I'm incredibly jealous of the things my classmates have accomplished. Their websites look so professional!
I used to think I was a creative person, until I started attending college.
But let's dance more to the tune of recipes!
http://www.epicurious.com/recipes/food/views/Pickled-Daikon-and-Red-Radishes-with-Ginger-240614
Okay, so I'm not a very experimental person when it comes to food. I like very particular tastes, and exotic foods do not make me happy. If it's weird, I generally can't stand it. But then I saw this recipe! I'm a big fan of manga, so I see a lot of awesome foods when I read them. I always wanted to make radish roses out of daikon, but I couldn't find a design. So I search the interwebz, as I am wont to do. I couldn't find anything about shaping a daikon in foliage, but I found this recipe for pickled radishes.
I hate pickles.
But for some reason the idea seemed so appealing! When my roommate suggested we hit the store, I jumped at the opportunity. Perhaps I envisioned harvesting daikon and red radish from the field itself, brewing the rice vinegar from scratch, and wiping the sweat of the day from my brow. Maybe I saw a happy Asian family sitting around the kotatsu, eating hotpot and sampling my pickled radishes. Perchance I'm slightly screwy.
But they had all the ingredients at the store, down to the rice vinegar. (I really love the Asian section <3) So I had some fun chopping vegetables.
For the Asia-ignorant, Daikon are those giant white root vegetables you might see in the produce section. They're really a huge white radish! They're not as sharp at the little round red ones, but they're quite tasty when peeled and cut into slices.'
Rice vinegar is brewed from rice, so I'm guessing it's an alcohol of some sort. It's really strong.
Ginger is a funky-shaped, sweet-smelling, spicy root. It's delicious when used in moderation.
So, I cut the daikon into disks instead of the recommended half-moons, because my knife kept sliding off when I tried to cut the daikon lengthwise.
They recommend cutting the red radish into wedges, but I felt it looked a lot prettier cut into disks, so I did that as well.
Now, after you put the salt on, they say to leave it for an hour at room temperature, stirring occassionally. Then, to my surprise, they said to drain it after that hour?! I don't remember putting any liquids in!
But hey, I'll humor crazy people any day (as long as they promise not to shank me), so I added the salt, mixed it evenly, and went to surf the interwebz. When I came back to stir occassionally, I was suprised to see the daikon juices draining into the bottom of the mixing bowl! I had forgotten that salt draws out water! So when my hour was up, I definitely had something to drain.
The other steps are really easy. Don't forget to peel the ginger, tho', and cut off the extra nubbins. Spread the sugar evenly over the drained radishes. Don't forget to put in your ginger! A fourth cup of rice vinegar, and then stick it into a covered container. Chill for about five million years, or twelve hours alternatively. Don't forget to stir it up whenever you have the opportunity, so the taste evens out.
Q: Phew! That smells really bad. D: Doesn't it taste terrible?
A: It's all a matter of opinion! I think refried beans smell like roadkill, and the taste makes me want to rip out my tastebuds (Unless it's Miguel Jr.). You might think that pickled radishes smell like gas, excrement, or a deceased gopher. My roommates certainly do. But in my personal, subjective opinion, pickled radish tastes amazing.
In closing, I feel like pickled radish is a metaphor for certain kinds of people. Their outer personality (or smell) is so offensive that nobody wants to be friends with them (or eat it). Their inner personality is wonderful and amazing (or delicious), but not everyone is going to like their unique qualities (or taste), and some people have to get used to it (or gain the acquired taste). And who knows? They might be really good for you.
I am Julianna, ruler of Recipe Ranch, or www.recipescramble.com
Creating that particular website is a class project that I'm suffering through. It's been difficult, but thanks to the help of a wonderful person, I've finally managed to get it working properly.
It doesn't have much at the moment. Just a recipe for pancakes, a few interesting images. I managed to create a pretty sweet navigation bar. But I'm incredibly jealous of the things my classmates have accomplished. Their websites look so professional!
I used to think I was a creative person, until I started attending college.
But let's dance more to the tune of recipes!
http://www.epicurious.com/recipes/food/views/Pickled-Daikon-and-Red-Radishes-with-Ginger-240614
Okay, so I'm not a very experimental person when it comes to food. I like very particular tastes, and exotic foods do not make me happy. If it's weird, I generally can't stand it. But then I saw this recipe! I'm a big fan of manga, so I see a lot of awesome foods when I read them. I always wanted to make radish roses out of daikon, but I couldn't find a design. So I search the interwebz, as I am wont to do. I couldn't find anything about shaping a daikon in foliage, but I found this recipe for pickled radishes.
I hate pickles.
But for some reason the idea seemed so appealing! When my roommate suggested we hit the store, I jumped at the opportunity. Perhaps I envisioned harvesting daikon and red radish from the field itself, brewing the rice vinegar from scratch, and wiping the sweat of the day from my brow. Maybe I saw a happy Asian family sitting around the kotatsu, eating hotpot and sampling my pickled radishes. Perchance I'm slightly screwy.
But they had all the ingredients at the store, down to the rice vinegar. (I really love the Asian section <3) So I had some fun chopping vegetables.
For the Asia-ignorant, Daikon are those giant white root vegetables you might see in the produce section. They're really a huge white radish! They're not as sharp at the little round red ones, but they're quite tasty when peeled and cut into slices.'
Rice vinegar is brewed from rice, so I'm guessing it's an alcohol of some sort. It's really strong.
Ginger is a funky-shaped, sweet-smelling, spicy root. It's delicious when used in moderation.
So, I cut the daikon into disks instead of the recommended half-moons, because my knife kept sliding off when I tried to cut the daikon lengthwise.
They recommend cutting the red radish into wedges, but I felt it looked a lot prettier cut into disks, so I did that as well.
Now, after you put the salt on, they say to leave it for an hour at room temperature, stirring occassionally. Then, to my surprise, they said to drain it after that hour?! I don't remember putting any liquids in!
But hey, I'll humor crazy people any day (as long as they promise not to shank me), so I added the salt, mixed it evenly, and went to surf the interwebz. When I came back to stir occassionally, I was suprised to see the daikon juices draining into the bottom of the mixing bowl! I had forgotten that salt draws out water! So when my hour was up, I definitely had something to drain.
The other steps are really easy. Don't forget to peel the ginger, tho', and cut off the extra nubbins. Spread the sugar evenly over the drained radishes. Don't forget to put in your ginger! A fourth cup of rice vinegar, and then stick it into a covered container. Chill for about five million years, or twelve hours alternatively. Don't forget to stir it up whenever you have the opportunity, so the taste evens out.
Q: Phew! That smells really bad. D: Doesn't it taste terrible?
A: It's all a matter of opinion! I think refried beans smell like roadkill, and the taste makes me want to rip out my tastebuds (Unless it's Miguel Jr.). You might think that pickled radishes smell like gas, excrement, or a deceased gopher. My roommates certainly do. But in my personal, subjective opinion, pickled radish tastes amazing.
In closing, I feel like pickled radish is a metaphor for certain kinds of people. Their outer personality (or smell) is so offensive that nobody wants to be friends with them (or eat it). Their inner personality is wonderful and amazing (or delicious), but not everyone is going to like their unique qualities (or taste), and some people have to get used to it (or gain the acquired taste). And who knows? They might be really good for you.
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